Smoke-curing of fish
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This manual discusses in detail the smoking process for fish, presents improved designs of smokehouses and recommends standardized procedures for the smoke-curing of some species of fish, using appropriate technology.
The information presented in this manual incorporates the findings of a project entitled "Standardization of Smoking Procedures for Round Scad (Decapterus macrosoma), Herring (Sardinella sp), Indian Mackerel (Rastrelliger kanagurta) and Mussels (Mytilus managlinus)" carried out by the National Science and Technology Authority-University of the Philippines (NSTA-UP). It has been adapted by Dr. Florian Magno-Orejana for extension purposes.
Nieto, M. B., & Magno-Orejana, F. (1984). Smoke-curing of fish. Bangkok, Thailand: Secretariat, Southeast Asian Fisheries Development Center.
cured products ; processing fishery products ; fish utilization ; curing (processing) ; fishery products ; food technology ; aromatic hydrocarbons ; fish spoilage ; manuals ; Milkfish; Chanos chanos; Decapterus macrosoma; Indian mackerel; Rastrelliger kanagurta; Herrings; Sardines; Sardinella longiceps; Sardinella fimbriata; Sardinella perforata; Harengula tawilis; Mussels; Mytilus smaragdinus; Philippines
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Nieto, Marceliano B.; Magno-Orejana, Florian (Secretariat, Southeast Asian Fisheries Development Center, 1986-07)This manual discusses in detail the smoking process for fish, presents improved designs of smokehouses and recommends standardized procedures for the smoke-curing of some species of fish, using appropriate technology.
Ng, Mui Chng; Chia, Evelyn Geok Hoon; Lee, How Kwang (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1996)This book is based on an ASEAN wide survey of products processed and consumed in the region. The participating countries are Brunei Darussalam, Indonesia, Malaysia, Philippines, Singapore, Thailand and Vietnam. Results ...